One stop for all the recipe’s I find, I make, I like, and I want to keep. Enjoy!
Use the "Labels" on the right to help locate your food type of interest.

Tuesday, September 30, 2014

It's Alive!!!!

Sourdough Starter

There are a hundred different recipes out there for Bread Starters. You can make it with wild yeast, potato water, commercial yeast, or even purchase one online. Here are a few, simple recipes for making your own:

Rules for Starter:

DO NOT keep your Starter in a metal container.

Always use ingreditents that are room temperature.

When
you feed the Starter, always double it. If you have 1 cup of Starter,
add 1 cup of flour and 2/3 cups of water. If you have 2 1/2 cups of
Starter, add 2 1/2 cups of water and 2 cups of water.

The starter should not be thick like a dough. Nor should be as thin as a batter. Basically, it should be pourable dough, or a thick batter.

Recipe #1 Wild Yeast
Day 1: In a large airtight jar that will hold at least 2 quarts put 1/4 cup of barely tepid (not hot) water and 1/4 cup bread flour into jar. Stir well, close and leave at room temperature for 24 hours.

Day 2: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 3: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 4: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 5:Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.

Day 6: Your Starter is now ready to use! You should have 2 cups of lively Starter.

Mix all ingredients and let sit in a large, non-metal containter large enough to allow mixture to double. Let stand loosely cover in a warm place (85 degrees is ideal). In 2-3 days either the mixture will begin to froth, expland and smell sour or it will mold and smell worse. If the first happens, congratualtions! Allow the Starter to season for a couple of days in the refrigerator.

If you have a moldy mess, throw it out and either try again to catch wild yeast, or try the Dried Yeast Starter.

Mix all ingredients and let sit in a large, non-metal containter
large enough to allow mixture to double, or triple. Let stand loosely cover in a
warm place (85 degrees is ideal). In 2-3 days the mixture will
be frothy and full of bubbles with a sour smell. The bubbles will begin shortly after you mix the ingredients. Congratulations! Put the Starter in the fridge and allow the Starter to season for a
couple of days in the refrigerator.